“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
- Georges Blanc, Ma Cuisine des Saisons!

****************************************************************************************************************************Beautiful Spring Tulips which I clicked without the home owner's permission while driving to the next city! I saw these Tulips in their front yard, one of my favorite flowers of all, stopped the car, took the photo and ran back to the car with a lightening speed!! :D

******************************************************************************************************************************************About Jalfrezi:Wikipedia says "The jalfrezi dates from the times of the British Raj when it was created as a way of using leftover meat; the chillies helped to disguise any disagreeable taste. The name comes indirectly from Bengali jhāl, spicy food, and Urdu parhezī, suitable for a diet"

Egg Jalfrezi:Jalfrezi is a tasty sweet and spicy concoction of Bell Peppers, Tomato and Onion. You can add any vegetable of your choice or mixed veggies, meat or hard boiled Eggs into this thickish gravy.There are many ways to make the Jalfrezi, here is my milder version since my kids like milder and sweeter sauce than spicy. You can add green chillies if you like, gives it a nice heat. I added red bell peppers for sweetness and color.

How to make Egg Jalfrezi my way!Hard boil 6 eggs in water for 15mins, take off the heat, pour out the hot water and add cold water. This makes the Egg shells peel easy after they are cold. Peel the shells, cut the eggs 1/2 way to the center but do not cut it thru' to split them into half.

****************************************************************************************************************************************************Uttappa:In Karnataka or in Kannada, we call Uttappam as Uttappa, although method of making these is always the same. You use the usual Dosa or Idli batter, soured overnight to use the next day and adding onion, Tomato, chillies etc on top to make Uttappa like this recipe I posted long time ago at my Foodie's Hope blog. They are usually served with chutney or Sambhar, a thick dal dip.

For this event which we are cooking for kids, I came up with these trying to make it little healthier adding Brown rice, Carrots and Besan. Since we are mixing protein packed Besan which is Chickpea flour to finely ground rice, there is no need to ferment this Uttappa batter, go ahead and make them after few hrs of grinding rice.

Quick to make and kids love them too if you add Carrots and green peppers to make them colorful. Instead of chutney, added ghee and sprinkled my homemade Chutney pudi which is a coarsely ground mixed dal powder with spices. My chutney pudi is not very spicy but adds great color and nutrition to Uttappa. Here is my version of Uttappa, enjoy! :)

Brown Rice, Besan and Carrot masala Uttappa, topped with ghee and chutney pudi:Looks like Pizza, isn't it? Great to serve to kidsand adults alike. Brown rice has lot of fiber retained than the regular white rice and Besan and Carrotsgives this pancake a pinkish hue which kids usually dig! :)

To make Uttappa:

1. Soak 1 1/2 cup Brown rice overnight or for at least for 3-4 hrs in water. Drain the water, add to a mixer. Grind it with 2 cups of water until it's smooth to touch or finely ground. Add 3 tbsp Besan to the rice batter, blend just until well mixed.2. Take the batter in to a bowl, add enough salt, 1/2 cup finely grated Carrots, 2 tbsp chopped Cilantro, few chopped curry leaves, 1/2" grated Ginger, 1 tsp Cumin seeds powder, 1/4 tsp chilli pd or green chillies chopped (Skip both if your kids can't handle the heat), finely chopped 4 tbsp onion, mix well. Keep it aside for 15mins.3. Heat a non-stick griddle, pour a ladleful of batter, drizzle few drops of oil on top. Let it cook until the bottom is golden, flip it to cook the other side.4. As soon as you take the pancake or Uttappa on to plate, brush some ghee on top, sprinkle a tsp of Chutney pudi on top evenly and serve immediately.

There you are! Nutritious and tasty South Indian Pancake/Crepe/Uttappa! :)

Lovely post. My parents took me to Biltmore Estates once during Christmas time. It was absolutely beautiful with all the festive decorations. I can only imagine what it must look like now with all the flowers!

Weekend, I made BBB following ur exact recipe. It was delicious. Could'nt take snaps as we went to a park as soon as I packed it. My husband and I liked it so much. Thank you for sharing the recipe. You made it very easy by mentioning everything clearly. I plan to try more and more recipes from your site :D.

Gita, add as much chilli pd you like. I make it very mild for kids but a bit hotter sauce is good with Eggs! :))

Vaishali, my BBB tatses better and better as you keep it in the fridge for 2-3 days, glad you liked it. Picnic sounds so good. Our weekend was hot too, did BBQ and planted some veggies plants. Enjoy! :)

Deesha, you know what we Tomato Ommelette with Besan batter and tomatoes in B'lore, I took the idea from there to add to the rice to thicken it, tastes great! :)

Thank you Trupti. Brown rice makes it healthy with lot of fiber than white rice, glad you liked it! :)

Do try Shalini, Jalfrezi is simple and tasty. Great side dish for rice! :)

Pavani, weekend was so hot for us, we did BBQ and planted Tomatoes too. Today it's raining a bit but still hot and humid, tomorrow back to chilly weather they are saying. Enjoy the Egg dish, we love egg dishes too!:)

I choose Uttappa today. Maybe not exactly as yours but similar.I never soak rice, good to know, I'll be try. I like to use rice for any kind of vege pastry or vege cutlet/chop. Maybe soak rice will be better.

Indo, the other week I had made Masala dosa and Arvind said "it tastes better than Woodland's restaurant, why go there to eat?!" I said "well..they serve ME masala dosa there while I have to stand here to make it for you! For me, those mds are Heaven" ;DIts the same with flowers too, always greener on the other side!:D

Soaking rice makes it softer to grind to a smooth batter Krystyna, enjoy!

Akka..Those tulips look so so pretty..Haha..i almost laughed out reading your adventure..lols..:)..But do click have rule like ,its shud be culinary associated pics?..nyhow tey r too good for words..!!N the egg jalfrezi pic no..it looks like a picture..i mean a drawing..:)..very artistic n picteresque..:)Loved the color of Uttappam's..Spring is there in your page too..:)Enjoy!!

Yes Anu, with Lemon and with other stuff I can't tell you now (secret!:D)but it's very healthy and tasty! You will love it. Thanks for replying, I am planning to post next Monday or as soon as I type in recipe! :)

Delicious Uttappa..Good that it is sunny in your place, we are still having snowfall.I am growing some methi leaves indoor.Great pics asha akka.Love the smell of fresh mint leaves.And congrats for your 150'th post :)

The uttappams look quite different and healthy too...Nice pics of spring and tulips..I got to see tulips for the first time in a garden 2 months back when I visited the Mughal Gardens-President's garden in Delhi

hi, thank you for visting my blog & leaving your esteemed comment.It means a lot for newbie like me. You have such a wonderful blog - how did i miss it for such a long time??? Do visit me again.Even i love to take snaps- the flower snaps !wow

Nah, very easy to make Uttappa.Take the same old Idli batter, a bit soured and pour it thicker than the usual dosa. Sprinkle any grated veggies you have on top, cheese will do too. Not hard at all, tastes so good. Enjoy the weekend, we have 3 day weekend! :)

I have been a regular reader of your blog for the last 2 years. I wanted to ask a general question on the Ultra grinder. I saw in your earlier post that you used it for making medhu vadas/dal vadas. So can you please give an estimate of how much water to add for say 1 cup od urad dal? I thought we should not add water to urad dal in order to get less oily vada. So i always use sumeet, but am wondering how to do it using ultra. Also can you please give the time for grinding rice for idllis? Thank you so much! I really your help.

You can grind Urad without adding water. When I did that, batter was so thick that vadas didn't come well for me, so I added 2 tbsp of water for one cup of soaked Urad dal. It really depends on your taste, how much water drained Urad has retained and the texture. Grind without water and see how it looks and feels, adding water is optional of course.

As for rice, I add 1/3 cup water first to ULTRA as the manual says and start. Then add drained rice and grind for 5mins. Let ULTRA cool for few mins. Add some more water and grind again for another 5 to 10mins until you get smooth or grainy texture for dosa or idli.

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